탄자니아 요거트 공급업체 및 가격 — 마켓 오버뷰 2026

하위 제품

가향 요거트, 그릭 요거트, 저지방 요거트, 무지방 요거트, +5

파생 제품

요거트 분말, 프로바이오틱 요거트 파우더, 난, 파마산 후추 드레싱

원재료

우유

HS 코드

040320

최종 업데이트

2026-08-19

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-19.

소싱 진단

탄자니아산 요거트, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 무료로 짚어드려요.

탄자니아의 요거트 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

탄자니아의 요거트에 대해 수입 파트너 기업 4개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

요거트의 탄자니아 샘플 수입 거래 및 가격 기록

탄자니아의 요거트 샘플 수입 거래 3건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

탄자니아의 요거트 샘플 수입 거래 단가(일자별): 2025-11-06: 4.29 USD / kg, 2025-11-03: 3.04 USD / kg, 2025-09-11: 2.17 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2025-11-06	AMU* ******* *** ** * *	4.29 USD / kg	(-)	(-)	-
2025-11-03	DAI **** *** ***** ****	3.04 USD / kg	(-)	(-)	-
2025-09-11	ЙОГ****	2.17 USD / kg	(-)	(-)	-

탄자니아 내 상위 요거트 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 탄자니아의 요거트에 대해 추적되는 전체 수입 파트너 기업 4개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(탄자니아)

최근 수입 거래: 2026-07-19

산업군: 식품 제조기타

밸류체인 역할: 유통 / 도매식품 제조

(탄자니아)

최근 수입 거래: 2026-07-19

산업군: 축산음료 제조식품 제조

밸류체인 역할: 유통 / 도매식품 제조무역

(탄자니아)

최근 수입 거래: 2026-07-19

산업군: 기타

밸류체인 역할: 물류

(탄자니아)

최근 수입 거래: 2026-07-19

산업군: 음료 제조식품 제조

밸류체인 역할: 유통 / 도매농업 / 생산 / 가공 / 포장식품 제조

탄자니아 수입 파트너 커버리지

4개 기업

수입 파트너 기업 수는 탄자니아의 요거트 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 탄자니아에서 활동 중인 요거트 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

탄자니아 내 요거트의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 040320)

탄자니아의 요거트 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	32,538	148,829 USD
2022	24,570	114,593 USD

수출 진단

우리 요거트, 이 탄자니아 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 무료로 봐드려요.

가격 데이터

가려진 탄자니아 요거트 가격, 열어볼까요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeProcessed Food

Product FormRefrigerated

Industry PositionValue-Added Dairy Product

Market

Yogurt in Tanzania is supplied by domestic dairy processors producing chilled fermented milk products for household and institutional consumption, alongside limited imports governed under the milk and milk-products permitting regime. Local processors market both plain and flavoured yogurt and emphasize live cultures/probiotics, with distribution concentrated in major urban demand centers and supported by direct delivery in some cases. The upstream milk base is largely smallholder-driven, creating sensitivity to raw milk collection, hygiene, and cold-chain execution. Market access for imported yogurt is strongly shaped by Tanzania Dairy Board permitting requirements and Tanzania Bureau of Standards (TBS) conformity assessment for imported goods.

Market RoleDomestic producer with regulated imports (mixed supply market)

Domestic RoleUrban and institutional dairy product with active local processing (plain and flavoured yoghurt; mtindi/cultured milk adjacent category)

Market GrowthNot Mentioned

Specification

Physical Attributes

Refrigerated fermented milk product; smooth/creamy texture targeted by formulation and processing control
Packaged as sealed cups, bottles, or larger family-pack containers for retail and institutional use

Compositional Metrics

Starter cultures commonly referenced in regional standards include Lactobacillus bulgaricus and Streptococcus thermophilus
Regional yoghurt standards set compositional classes (whole, fat-reduced, fat-free) and include microbiological hygiene expectations

Packaging

Food-grade, well-sealed packaging to protect product during refrigerated storage and distribution
Labeling expected to include product name/category, ingredients, net contents, manufacturer/importer details, country of origin, date marking, and storage instructions per applicable regional/TBS labeling requirements

Supply Chain

Value Chain

Raw milk collection (smallholders/cooperatives/private collectors) → reception screening → pasteurization/homogenization → inoculation and fermentation → cooling → (optional) fruit/flavour blending → filling/sealing → refrigerated distribution to retail/institutions

Temperature

Continuous refrigeration is critical after fermentation and during distribution to preserve safety/quality and manage short shelf-life for chilled live-culture yoghurt

Shelf Life

Shelf-life is highly sensitive to cold-chain integrity and clearance delays for imports
Heat-treated yoghurt variants exist in regional specifications and are used where longer shelf-life is required

Freight IntensityHigh

Transport ModeMultimodal

Risks

Regulatory Compliance HighImport permits for milk and milk products (including yoghurt) can be denied or delayed if the exporting country cannot provide competent-authority certification covering animal-disease status (freedom from zoonotic/infectious animal diseases), establishment approval, and freedom from prohibited drug residues/contaminants, or if the required animal health import certificate is not obtained.Pre-qualify exporters and establishments, confirm current animal-health status documentation accepted by Tanzania authorities, and assemble the full Tanzania Dairy Board permit file (including animal health import certificate and batch safety/quality compliance certificates) before shipment.

Logistics HighRefrigerated yoghurt is highly exposed to cold-chain breaks and port/border clearance delays; temperature excursions can cause spoilage, safety non-compliance, and commercial loss even when paperwork is correct.Use validated reefer logistics with temperature logging, shorten dwell time via pre-arrival documentation in TANCIS and a capable clearing agent, and align shelf-life with transit/clearance buffers.

Standards Conformity MediumTBS import controls (batch certification and, for listed products, pre-shipment verification of conformity) can reject or hold consignments where testing/certificates of analysis and conformity documentation do not demonstrate compliance with recognized standards.Confirm whether yoghurt/fermented dairy is on the current mandatory PVoC list, obtain a Certificate of Conformity where applicable, and maintain accredited lab test certificates/certificates of analysis aligned to the relevant yoghurt specification and labelling requirements.

Food Safety MediumMicrobiological contamination risk remains material for fermented dairy if pasteurization, fermentation control, packaging hygiene, or refrigerated distribution is inconsistent; heat-treated variants change live-culture expectations but still require safe processing and labeling clarity.Apply HACCP/FSMS controls (critical limits for pasteurization, incubation/fermentation, post-process contamination prevention), enforce sanitation SOPs, and audit cold-chain performance through retail/institutional endpoints.

Sustainability

Refrigeration energy use and cold-chain efficiency (production and distribution) affecting emissions and cost
Dairy sector resource pressures (feed and water availability) that can affect raw milk reliability for processors

Labor & Social

Smallholder livelihood dependence in dairy supply chains and the need for fair procurement/collection practices
Food safety culture and hygiene practices across informal and formal milk collection channels

Standards

TBS Standards Mark of Quality (product certification scheme)
HACCP (TZS 1770) / food safety management systems certification pathways via TBS
ISO 22000:2018 Food Safety Management Systems (available via TBS systems certification; some processors advertise ISO 22000)

FAQ

Do importers need a Tanzania Dairy Board permit to bring yoghurt into Tanzania?Yes. Under Tanzania’s Dairy Industry import/export regulations, milk and milk products (which include yoghurt) require the importer to be registered with the Tanzania Dairy Board and to obtain an import permit for each consignment. The permit process also references supporting documentation such as an animal health import certificate and safety/quality compliance evidence from a competent authority in the exporting country.

What standards and conformity controls can affect yoghurt shipments entering Tanzania?Imported goods can be subject to Tanzania Bureau of Standards (TBS) import controls, including batch certification and, for products on the minister-approved list, pre-shipment verification of conformity (PVoC). TBS regulations describe documentation such as transport documents, invoices, packing lists, and test certificates/certificates of analysis used to support conformity decisions.

Which regional specification is commonly referenced for yoghurt composition and categories in East Africa?The East African Community’s yoghurt specification (EAS 33:2006) defines yoghurt and categories such as plain, sweetened, flavoured, fruit, and heat-treated yoghurt, and references hygiene and labelling requirements. Tanzania also publishes yoghurt specification documents via its standards system (for example DARS 1057:2025 on the TBS site).